How to make
Cut the eggplants lengthwise and make slits on each half.
Place on baking paper skin side down and spread with olive oil. Bake until done and carve out the core.
Fry the finely chopped onion, garlic and carrot. Add the minced meat and after it is also stewed, season.
Add the tomatoes and a little water if necessary. Let it simmer for another 3-4 minutes, add the inside of the eggplants and remove the pot from the heat.
In another vessel, melt the butter and add the flour and dried mushrooms.
Dilute with the milk and stir continuously until it thickens.
Season and remove from the heat. Stuff the eggplants with the stuffing prepared in this way, cover with Béchamel and sprinkle with grated cheese.
Bake the stuffed eggplants with Béchamel sauce until golden.
